Cold Shrimp and Linguine Pasta Salad

Ingredients

Original recipe (1X) yields 6 servings

• 12 ounces linguine pasta, broken into shorter pieces
• 1 pound frozen large shrimp, (31 to 35/pound) – thawed, peeled, and deveined 
• 1 cup frozen peas
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill, plus more for garnish
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 2/3 cup roasted red peppers or piquanté peppers (such as Peppadew), cut into strips
• 1/2 cup coarsely shredded carrot
• 1/2 cup finely chopped celery
• 3 tablespoons finely chopped red onion

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions, adding shrimp and peas for the last 3 minutes of cooking time. Drain in a colander. Rinse with cold water to cool quickly.
2. 
   
   Meanwhile, whisk together mayonnaise, mustard, lemon zest, lemon juice, dill, smoked paprika, and salt in a large bowl.  
3. Add pasta mixture, roasted red peppers, carrot, celery, and red onion. Toss to combine. Serve immediately or chill, covered up to 4 hours. Garnish with additional dill.